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Grandmomma's Fried Chicken

Source of Recipe


From "It Ain't All About the Cookin'" by Paula Deen



List of Ingredients



• -- House Seasoning --
  
• ¼ cup salt
  
• 1 Tbsp black pepper
  
• 1 Tbsp garlic powder
  
• .
  
• -- Chicken --
  
• 3 eggs
  
• Pinch of House Seasoning
  
• 2 cups all-purpose flour
  
• One 1½- to 2-pound chicken, cleaned and cut up
  
• Crisco or vegetable oil, for frying (deep enough to cover chicken)
  






Instructions



1. To make the House Seasoning:
   Mix the salt, pepper, and garlic powder. Store in a tightly covered jar.
   
   
2. In a shallow bowl, beat the eggs with 1/3 cup water. In another bowl, add a pinch of House Seasoning to the flour. My Grandmomma Paul used to always return the seasoned chicken to the refrigerator and let it sit there for about 2 hours before actually cooking it.
   
   
3. Remove the chicken from the refrigerator; heat the shortening to 375° in a frying pan -- or even better, in a Dutch oven.
   Put the largest pieces and dark meat in first, followed immediately by the smaller pieces and white meat. Cook, covered, for 5 minutes. Remove the cover and turn the chicken when the undersides are well browned. Cook, covered, for another 5 minutes. Remove the cover and cook until the chicken is well browned. The entire chicken will take about 20 to 25 minutes to cook. Don't turn the chicken more than once, or else some of the extraordinarily fine flavor will be lost.
   
   Serves 4